Learn to Make Cheese! Artisan Home Cheesemaking Bootcamp

When:
March 3, 2017 @ 9:00 am – March 5, 2017 @ 3:00 pm
2017-03-03T09:00:00-07:00
2017-03-05T15:00:00-07:00
Where:
The Art of Cheese at Haystack Mountain Creamery
505 Weaver Park Rd
Longmont, CO 80501
USA
Cost:
$395
Contact:
3035799537
Learn to Make Cheese! Artisan Home Cheesemaking Bootcamp @ The Art of Cheese at Haystack Mountain Creamery | Longmont | Colorado | United States

Join us for one, two, or all three days of Artisan Home Cheesemaking and receive your Bronze, Silver or Gold Level Certification! You’ll get hands-on experience learning about the tools and techniques used to make a wide variety of beginning, intermediate and advanced level cheeses. Registration is required at www.theartofcheese.com. Each day we’ll make several different styles of cheese while sampling them along the way, and you’ll take home numerous cheesy creations of your own. You’ll leave knowing the terminology and basic techniques needed to branch off and try other recipes as well. Lunch with wine, coffee and dessert (and lots of cheese!) will be served each day, plus we have a few extra activities planned each day as well. $150 each day or $395 for all 3 days.
Day One: Beginner Cheeses 9:00 – 3:00
Soft Cheeses: Chèvre, Fromage Blanc, Mascarpone & Cottage Cheese
Feta: Dry Salted, Marinated and Brined
Mozzarella, Ricotta & Burrata
We’ll also take a creamery tour of the Haystack Mountain Cheese Creamery during lunch along with a nice sampling of their award-winning cheeses.
Day Two: Intermediate Cheeses 9:00 – 3:00
Intro to Pressed & Aged Cheeses: Queso Fresco & Guido’s Italian Hard Cheese
Mold-Ripened Cheeses: Brie & Camembert
Washed-Curd Cheeses: Colby, Havarti & Gouda
We’ll end this day with a tour of Briar Gate Farm, a small local dairy goat farm.
Day Three: Advanced Cheeses & Aging Techniques 9:00 – 3:00
Cheddar: From Curds to Pressed & Aged
Affinage Tips, Tools & Techniques: Learn the methods and ingredients need to make Washed Rind cheeses, Blue cheeses, and Alpine (Swiss) cheeses, along with tips for aging including:
How to set up an aging facility (aka “cheese cave”)
Ripening boxes & mats, creating “micro climates” in your cheese cave
Seven ways to age you cheeses: natural rind, waxing, bandaging, vacuum sealing, rubbing, oiling, smoking.
We’ll end this day by taking a field trip to nearby Cheese Importers.
Attend one day of this bootcamp and you’ll receive a Bronze Level Certification; two days get Silver; and attend all three to receive your Gold!
Haystack cheeses and home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events.